Твір на англійській мові про французьку кухню!!!! Срочно 50 балов!!!!!!!!!!!!!!!!!!!!!!!?!!!!!!!

a man came into the kitchen he began to prepare food for the French, he took the cheese and pasta he was cooking about an hour later the waiter brought the food to the table of a rich man he came with his wife they tried it and they liked it, they came every day in this restaurant they liked it!!!

It's no wonder the French interest in food (some believe that it manifests itself even more than love) is seen here as something quite natural/self-evident. There is no surprise the painting is meticulous choice of mistress on the market even a basic bundle of vegetables, she puts them meticulously inspected, sniffing on all sides and corners and even conducts a thorough survey of the seller in relation to the growing region, time of harvest and other aspects.All this has its reasons, because the history of French cuisine goes back to ancient times. The earliest/the first book of French chefs (14th century) are distinguished by the presence of notes follow the Moorish kitchen. Many dishes are advised to add regarded as the real luxury sugar, for coloring foods used saffron and flavouring is rose water; almond milk, in turn, was doing the dishes a more intense/satisfying. Now about this French culinary tradition of the middle ages remind us of the piece or tagine.Then, in the Renaissance era, French cooking was already under the influence of the salty/sharp/viscous Roman culinary preferences. It was then that we started to widely use mushrooms in cooking, which caused at the time a concern for physicians (it was noted a large number of poisonings due to their improper preparation). To stimulate appetite and improve digestion the French took over another ancient Roman tradition — wine libations. So, the famous writer then montain, famous for the fact that once even bit their fingers during a delicious dinner, recommended for this use Château L atourThe real foodies there were many French royals. So, the organization of luxurious banquets in defense of his intentions, "every poor man's chicken" famous Henry IV and Louis XIII made their tables dishes from 20 varieties of fish and more than 30 kinds of fruit.The basic secrets of the kitchen Louis was revealed in the Tome about the Royal cuisine Bourgeois (1691 ) françois Masselot, which marked the beginning of an era of culinary art of the highest level. Around the same time (late seventeenth century) the Dom Perignon revealed to the world the process of cooking/storage vessels, capable of withstanding petillance (separation bubbles), champagne; a famous croissant marked the victory of Christianity over Islam in Austria, and interest in exotic foods has increased due to appearing in France in the time of coffee.The present superiority of French cuisine was the nineteenth century, when antonín brown (considered to be the mastermind of high cuisine) organized luxurious/magnificent dinners/receptions in the Roman classical style, and in 1825 was published is still considered the best in its kind book "Psychology of taste" under the authorship of Jean-Anthelme of Brill-Savarin, who considered cooking a true science or even art, now experimenting with seasonings and afrodiziaki.Perhaps the most common and familiar in France, the dish should be regarded as oysters, which are caught here as in areas of estuaries (tidal areas), and produced/grown on the respective special sea plantations with reduced salt content. Among French oysters, the most popular Arcachon/Maren/Belon, which weight sell period: September-October (valves of shells should be tightly closed — a sign of their freshness). Once a sink successfully opened a dedicated knife, it poured a small amount of lemon juice and literally suck itself, coupled with the oyster juice.French cuisineThe fact that France stands as the largest importer of frogs from Asian countries for their further use in cooking (usually frog legs), has secured people of the country nicknamed "the frogs", however, you need to keep in mind that this dish is not included in the list of daily dishes, and is considered a delicacy and is offered not in all cafes/restaurants.And of course, who at least once have not tried any French dessert? Clafoutis (cherry pie), tarte-tatin (fruit cake), creme brulee... to continue indefinitely. To wash down all this splendor, the French are accustomed mineral water, juices or the indispensable Cup of strong coffee, and alcohol, the Frenchman will prefer cognac/Calvados or absinthe, in the southern provinces will be indispensable a glass of noble French wines (Burgundy/Bordeaux).In General and the main (lunch/dinner) French meal traditionally should begin with hors d'oeuvre (cold/hot appetizers), followed by the soup (usually clear broth or soup), main/main dish, salad, cheese. In the end use desserts or fruit. For Breakfast will be indispensable Cup of coffee with a croissant or French omelette with ham/cheese.Interestingly, now so popular fast food in France is not that well developed (the first McDonald's was opened here in 1983), because it is contrary to all French traditions of eating with thorough setting your home/restaurant table, many family Lunches/dinners with several courses, ets.